balsamic strawberries

Perfect if you've picked up a punnet that isn't looking very perky. 

500g strawberries, hulled and halved

3 tbsp maple syrup

2 tbsp balsamic vinegar

  • Preheat the oven to gas mark 4.
  • Mix the maple syrup and balsamic vinegar in a little jug.
  • Put the prepared strawberries in a bowl.
  • Pour over the maple/balsamic mix, use a wooden spoon to gently stir the strawberries until they are coated.
  • Lined baking trays with baking paper. 
  • Place the strawberries flat side down, leaving a little space between each.
  • Pop into the oven for approx 40 minutes. The strawberries should be dehydrated and the syrup thick and sticky but not burnt (allow a longer bake time for those that are placed on lower shelves in the oven).
  • Serve warm or allow to cool and transfer to the refrigerator. 


300g pastry

250g mascarpone cheese

250g cream cheese 

2 large eggs

2 tbsp caster sugar

  • Preheat oven to gas mark 6. 
  • Line a 24 cm pie dish with pastry and blind bake until the base is firm. 
  • Remove from oven and set aside to cool.
  • Take mascarpone, cream cheese and eggs from the fridge and allow to reach room temperature. 
  • Place the mascarpone and cream cheese in a large bowl, beat together. 
  • Separate the two eggs.
  • Add the yolks to a separate bowl, add sugar and hand whisk for around 10 minutes. 
  • Add the whites to a separate bowl and whisk until soft peaks have formed and you can turn the dish upside without the meringue style mixture falling out (I use an electric whisk for this).
  • Fold the egg yolk mixture into the mascarpone and cream cheese mixture.
  • Gently fold the egg white mixture into the above mixture.
  • Pour the mixture into the cooled pastry case and refrigerate for a minimum of six hours. 
  • If you have some mixture left, pour into egg cups for mini desserts.